Steamed cauliflower and garlic get whipped into a silky, lump-free mash, with warm coconut milk and olive oil stirred in to build a richness that tastes deeply indulgent without any dairy in sight. A touch of turmeric gives the mash a soft golden hue, while a splash of lemon juice at the end brightens everything up and keeps it from tasting flat. Fresh chives scattered over the top add color and a mild oniony bite that plays beautifully against the creamy base. It comes together in one pot and a food processor, so it's an easy weeknight side or a make-ahead dish for a holiday spread. This one is a genuinely solid pick for a vegan table, delivering all the comfort of classic mashed potatoes with none of the heaviness.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Add 1 inch of water to a large pot and bring to a boil over high heat. Place the cauliflower florets and garlic cloves in a steamer basket or directly in the pot, cover tightly, and steam for 12–14 minutes, until the cauliflower is completely tender and a fork slides through the thickest floret with no resistance.
While the cauliflower steams, warm the coconut milk and olive oil together in a small saucepan over low heat for 2–3 minutes, until the coconut milk is fluid and the mixture is just steaming — do not boil.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
:format(jpg)/d2lnr5mha7bycj.cloudfront.net/product-image/file/large_4ba9e8c4-c899-4742-93b0-4593cec5857b.png)